Lately, this blog has basically become a garden log — not by design, but because there’s barely time for anything else, when there is spring in the garden. When I do have spare moments, I don’t want to spend them rushing around or overcomplicating things. So I cook simple meals — often something like preserved tomato sauce with noodles, or halušky with bryndza.
Yes, I know that’s a total Slovak cliché, but my daughter loves it. One of these days I’ll write it up for the recipes section — once I remember to take photos of the process.
Garden update
Sown directly into the beds:
(March 29, 2025)
- Carrots
- Dill
- Peas
- Fava beans
- Spinach
(April 12, 2025)
- A few flowers — nothing fancy, just some for color and pollinators.
Starting indoors soon:
- Marigolds
- Cucumbers
(planned for transplanting in late May)
New compost:
I’ve started a new compost batch this year using karis net (reinforced steel mesh) to create a frame. This is a trick I’ve learned for building a sturdy compost pile — the mesh helps contain everything and keeps it from falling apart as it decomposes. It’s especially useful when trying to manage larger amounts of compost or to separate different composting stages. Starting a compost is for me a part of spring in the garden. I also added some homemade compost activator to the old pile. I made it from yeast, sugar and water. Let me know if you want to hear more about that.
Already growing:
- Spring garlic — planted earlier this year, doing well so far
- Overwintered onions — soon to become fresh spring onions in the kitchen
And of course… the weeds are thriving too. Spring in the garden is like that — everything grows at once, and most of it needs your attention.
There’s not a lot else to report, and honestly, that feels right. Life is full, but in a steady, repetitive way. I plant, I cook what’s easy, and I try not to get swept up in seasonal overwhelm. This version of spring — quiet, practical, slightly muddy — suits me just fine.
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